Zucchini Recipe

 I'm writing this recipe down to share with my friends who are interested.  If you aren't interested, you have my permission to move along.  

Zucchini squash is quite available this time of year.  It's considered a summer squash, however, so I'm always looking for tasty ways to use it up because it is quite tasteless on it's own.  (My mother always fried it.  Still tasteless to me!)  The recipe below is one that I have developed myself.  I made it yesterday, and when I thought about it, I discovered that it is probably devoid of carbs, so I'm sharing for my diabetic and keto-diet friends.  Hope you like it!

Let's call it PEGZINI.

Ingredients:

3-4 small zucchini squash. sliced in coin shapes.  (Small is all I can find around here.)

1 small/medium onion, diced.

1 tbsp (or more) of minced onion.  (2-3 cloves or more, to taste.)

salt and pepper, to taste.

1-2 tbsp Italian seasoning.

1 15-oz can of tomato sauce.

shredded mozzarella cheese--lots!

meat (optional)  This recipe is fine without any meat at all, but  I like to put in a small can of tiny shrimp.  Yesterday, instead,  I added a 3-oz boneless, skinless chicken breast cut up in tiny pieces that I added with the rest of the ingredients, still frozen  Worked well!  

Directions:

1.  In a large skillet, combine all of the ingredients.  Cover and simmer on medium heat for at least 20 minutes until squash is tender.

2.  Remove cover and reduce heat to allow liquid to bubble and reduce a bit until it doesn't overwhelm the other ingredients.

3.  Keeping the heat low, add shredded cheese and cover the skillet until the cheese is melted and stringy.  

Serve and enjoy!   Modify however your taste leads you!